This recipe screams fall! And it’s surprisingly simple for a large piece of meat. We’re into this trick of using cut apples as a “rack” to make sure your roast is perfectly cooked all the way around.
Mustard and Thyme Crusted Pork Loin with Braised Apple, Onion, and Cabbage
1 1½-pound pork tenderloin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup whole-grain mustard
2 tablespoons fresh thyme, minced
1 clove garlic, minced
2 tablespoons unsalted butter
3 apples, 1 thinly sliced and 2 cut in half
1 tablespoon white wine vinegar
1 tablespoon light brown sugar
2 cups shredded cabbage
1 yellow onion, halved and thinly sliced
Fresh parsley for garnish
1. Preheat oven to 400°F. Set pork loin out to come to room temperature, Mince garlic. Mince thyme. In a small bowl, stir together mustard, 2 tablespoons olive oil, garlic, and thyme.
2. Season pork with 2 teaspoon salt and pepper as desired, then rub all over with mustard and thyme mixture.
3. Place halved apples cut side down in a large baking dish. Place pork on top of apples– they are acting as a rack for your pork loin, so there should be space between the meat and the dish. Transfer to oven and roast for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil. Allow to rest for 15 minutes.
4. While pork cooks, heat half of butter and 1 tablespoon olive oil in a large high sided pan over medium-high heat. When butter is foamy, add onion and cook, stirring frequently, until softened and beginning to brown, 5 minutes. Add sliced apple and continue to cook until apple is soft, 3-5 minutes more. Add cabbage and continue to cook until cabbage has wilted and browned, 5-8 minutes more. Add wine and cook 1-2 minutes more until liquid is mostly evaporated. Remove from heat and stir in remaining butter. Season with ½ teaspoon salt and pepper as desired.
5. Divide braised cabbage between serving plates. Once pork has rested, cut into ½ inch slices and place at top braised cabbage.
Recipe contributed by Plated Recipe Development Manager Grace Pescatello.